Recipes: Okra is a versatile vegetable

I share this vignette state quite a few years ago. With a focus on us today seemed worth repeating: okra

' Y ' all Board and get better before the Garden may be too hot "was my mother's Favorites parting words, such as he leads out of the door in the summer of aamut for their work.

My sister and, in General, we were always ignored him., but we were sorry we did, in particular, sorry, when it was time to cut the okra.

We will hot, irritated and itching garden.

Anyone who is cut, ochre to know what I am talking about. those who do not have had the pleasure of okra plants have a short hair.And even if they appear to be benign, together is a great skin and causes the itch that is only enhanced by the midday sun.

However, fried okra, vine ripe Madame sliced tomatoes and fresh corn's almost their aim to make our temporary discomfort.

Cooking okra: even if covered with cornmeal and deep-fried okra is Southern favorite, it is a plant that is stir-fried, boiled, baked, steamed, microwaved and grilled.

Okra pods should be cut when they are young, even though they are still tender. Pods should be 2-4 inches in length. Older okra is hard and the fibrous. When post is difficult to cut, pod is probably too old for use In small pods. Search by firm and colored brightly and feel moist your hand.

Carol J. G. Ward

Okra and tomatoes

6 servings

(14-Ounce) 1 can beef broth

16 ounces fresh or frozen sliced okra

1 tablespoon dried minced Onion

1 (15-Ounce) can tomatoes, drained of cubes

1 (6-Ounce) can tomato paste

salt and pepper to taste

• Bring the broth to shall be adopted in accordance with the Okra. Add, subtract the combined production of heat and simmer until tender, about 10 minutes. Drain partly broth from okra.

• Add the minced onion and tomatoes and okra begins to fall apart until simmer.

• Mix tomato Paste thicken.Add salt and pepper to taste.

Refrigerator Okra pickles

1 White cup or cider vinegar

1 1/2 to 2 cups water

1 1/2 tablespoons minced garlic, or taste

1 teaspoon Celery seeds

1 teaspoon white mustard seeds

1/4 teaspoon Turmeric

1/2 Teaspoon crushed red pepper

2 tablespoons salt or to taste

small okra pods

• Bring all ingredients except the okra pods. Remove heat, Let cool slightly.

• Insert a space okra pods half gallon (or recommended maximum size) screw top tank.

• Pour salt water over and let the okra with pickle and tomato salad in a refrigerator for up to two weeks to days rotating jar sometimes to share its brine.

Note: This salt water can be any type of vegetable pickle, cucumber, cauliflower, carrots, etc.

Southern incorrect: you may not much South than this appetizer idea Cut a piece of country ham. thin strip (about 1/2 inches). Slice in half lengthwise. pickled okra okra wrap around the Ham and secure with a Toothpick. Yum.

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